Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 2 medium-sized onions, finely chopped
- 3 medium-sized tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon butter
- Fresh coriander leaves for garnish
Special equipment needed:
- Kadai or wok
Step-by-step instructions:
1. Heat oil in a kadai or wok over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
5. Add coriander powder, cumin powder, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
6. Add chicken pieces and mix well with the masala. Cook for 10-15 minutes or until the chicken is cooked through.
7. Add butter and mix well.
8. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories: 250 per serving
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian version.
- Green chilies can be substituted with red chili flakes.
- Butter can be substituted with ghee or oil.
Variations:
- Add sliced bell peppers or mushrooms for extra flavor.
- Use bone-in chicken for a richer flavor.
- Add cream or yogurt for a creamier texture.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours for extra flavor.
- Use fresh spices for the best taste.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
Store the leftover kadai chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kadai chicken in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kadai chicken in a traditional kadai or wok for an authentic look.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with naan, roti, or rice.
Suggested side dishes:
- Cucumber raita
- Onion salad
- Mint chutney
Troubleshooting advice:
- If the chicken is too dry, add a splash of water or chicken stock.
- If the masala is too spicy, add a dollop of yogurt or cream to balance the flavors.
Food safety advice:
- Always wash your hands and utensils before cooking.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kadai chicken is a popular North Indian dish that originated in the Punjab region.
Flavor profiles:
Spicy, tangy, and aromatic.
Serving suggestions:
Serve hot with naan, roti, or rice.
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Region: Indian